Easy Masala Chops

1. Preheat the oven to 400⁰F (200⁰C).
2. Pat the 2 kg chops dry with paper towel. This little step helps them brown instead of steaming.
3. Place the chops in a large bowl.
4. Add 2 tsp dhania jeera powder, 2 tsp chili powder, 2 tsp steak and chops spice, 2 tsp ginger and garlic paste, 2 tsp garlic and herb seasoning and 1 tsp turmeric.
5. Rub the seasoning all over the chops so they’re properly coated. If the chops look very lean or dry, add 1 to 2 tbsp cooking oil and mix well.
6. Arrange the chops in a single layer on a lined baking tray or roasting pan. Don’t pile them on top of each other. If your tray is too crowded, use two trays.
7. Bake at 400⁰F (200⁰C) for about 40 to 45 minutes, turning the chops halfway through. Cooking time will depend on the type and thickness of the chops.
8. Cook until the chops are browned and cooked through.
9. Let the chops rest for about 5 minutes before serving.

Serving Suggestion

1. Spoon the hot meal onto plates and serve with rice, roti, naan or fresh bread. A little chopped fresh coriander on top is lovely too, if you have some in the fridge.

Easy Garlic Dhal

1. Heat 1 tbsp cooking oil in a medium pot over medium heat.
2. Add 1 tsp mustard seeds and 1 tsp jeera seeds and let them splutter for a few seconds. Keep an eye on them because they can pop.
3. Add 1 chopped onion and cook for about 3 to 4 minutes until it starts to soften.
4. Add 2 stems of curry leaves, 3 dried red chilies, 1 tsp turmeric, 1 dash hing (asafoetida) and 5 to 10 cloves of fresh garlic. Stir everything together and cook for another minute or two. You want the garlic fragrant, not burnt.
5. Rinse 2 cups pink or red lentils thoroughly under cold running water until the water runs reasonably clear.
6. Add the lentils to the pot and stir them through the onion and spice mixture.
7. Add 5 to 6 cups water and 1 stock cube, if using. Bring the dhal to a gentle boil, then reduce the heat to medium-low.
8. Cook uncovered or partially covered for about 25 to 30 minutes, stirring every few minutes so the lentils don’t catch on the bottom of the pot.
9. Add more water as needed. The dhal should become soft and creamy, but you can leave it slightly looser if that’s how you like it.
10. Once the lentils are completely cooked, add 1 tbsp butter and season with salt to taste. Stir well and cook for another minute.
11. Taste and adjust the seasoning. If you prefer a thinner dhal, stir in a little more hot water before serving.
12. Kitchen tip: I add the salt after the lentils are cooked. Salt can slow the softening of legumes, so waiting until the end helps keep the cooking time more predictable.